Roasted Vegetables With Rotini and Parsley-Rosemary Pesto Recipe

A tasty pasta dish made with a unique pesto.
Family Features
March 19, 2012

This is not your ordinary pasta dish.
Courtesy Dreamfields Pasta


Content Tools

Related Content

The Rhythm of Work

Country life isn't always easy, but it has great rewards. Hard work brings a deep sense of peace and...

Time to Put the Peas In

We got our peas in over the weekend. Peas are easy and rewarding to grow - plant yours today!

Planning Your Fall Garden

What to plant in a fall garden and how.

Thanksgiving Week - 2013

A celebration of family for Thanksgiving.

MAIN ARTICLE: 

Rustic Casseroles

Roasted Vegetables With Rotini and Parsley-Rosemary Pesto

2 tablespoons plus 2 teaspoons olive oil, divided
8 cups vegetables, any combination (if using broccoli and cauliflower, keep separate)
8 large cloves garlic
1 teaspoon salt
Coarsely ground black pepper
1 pound fully-cooked chicken sausage links, each cut in half crosswise on the diagonal
1 box (13.25 ounces) rotini
Parsley-Rosemary Pesto (recipe follows)

Line large rimmed baking pan with aluminum foil. Brush lightly with 2 teaspoons olive oil.

Place vegetables (except broccoli and cauliflower) in large bowl with garlic cloves; toss with remaining olive oil, salt and pepper. Turn onto prepared baking pan, arranging in single layer, and roast in oven at 425°F for 15 minutes.

Stir vegetables, then add sausage (as well as broccoli and cauliflower, if using). Continue roasting for an additional 15 to 20 minutes, or until vegetables are lightly browned and tender.

Meanwhile, cook pasta according to package directions. While pasta is cooking, prepare pesto. When pasta is done, drain and return to pan; toss with pesto. Add vegetables and sausage. Transfer to platter and serve immediately.

Parsley-Rosemary Pesto

1 cup packed Italian parsley
1/3 cup packed fresh rosemary, stems removed
3 cloves garlic
1/2 cup walnuts
1 ounce chunk or 1/4 cup shredded Parmesan cheese
1/3 cup olive oil
Salt

Place parsley, rosemary, garlic, walnuts and cheese in bowl of food processor. Pulse until thoroughly combined. With processor running, slowly add oil in steady stream until well combined. Season with salt as desired.








Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!